====== Recipes I've Redacted ======

===== A chicken & Pork Pie =====


This is my redaction of a 'recipe' from Manuscript Q in the Royal Library of Copenhagen (Ny samling, nr. 70R, 8vo) as published and translated in //**Libellus de arte coquineria**// **An Early Northern Cookery Book** edited and translated by Rudolf Grewe and Constance B. Hieatt, 2001

Recipe XXXI [Q27].

Mæn sculæ gøræ af deegh æssæ et kar oc lithæ et høøns alt istykki, oc læggæ thær i, oc latæ thær til flæsk scoræth æssæ ærtæ, oc pipær oc cumin, oc æggi dydaer slaghæn oc safran oc salt, oc hylæ thæt owæn mæth degh, oc latæ thæt bakæ æm mykæt æssæ brøth.

Thier translation:

One should make a container of dough, and cut a hen all in pieces and place it in this; and add pork meat, diced the size of peas, and pepper, cumin, beaten egg yolks, saffron and salt, and cover the top with dough, and let it bake as long as bread.

My redaction:

  * 1 1/3 lbs boneless chicken chopped small
  * 3/4 lb ground pork
  * 6 egg yolks
  * spices (pepper, cumin, saffron & salt)
  * prepared pie dough


Line a pie plate with a layer of dough, pre-cook the ground pork with a bit of olive oil and water, removing the pork when done and using the juices to cook the chicken, adding spices and salt. Re-add the pork and continue cooking altogether. Remove the meat, use some of the remaining juice to crush saffron in a mortar and pestle, add the egg yolks and saffron and mix together. Place into the pie plate and cover with the remaining dough, pinching the edges together to seal the coffin. Decorate the top of the coffin with remainder dough if desired, make a couple small slits to let steam escape and bake in a 375 oven for 40-50 minutes or until done. 

//Copyright 2008 David A. Calafrancesco, known in the SCA as Haraldr Bassi//